Venetian-style liver
Description
Dishes made from offal don't often appear on festive menus, but Venetian-style liver can grace any table, even the most formal celebration! The enticing notes of red onion and wine, along with the rich tones of cognac and caramel, wonderfully enhance the flavor of the liver—nicely seared, aromatic, yet juicy and tender. To be honest, I discovered
Instructions
- 1
Step 1
Peel the onion and cut into large feathers or half-rings.
- 2
Step 2
Heat a pan with 1-2 tablespoons of butter and sauté the onion over high heat until translucent, stirring every 15-20 seconds.
- 3
Step 3
Peel the garlic and crush it with the flat side of a knife.
- 4
Step 4
Add garlic to the pan with onions, sauté for another 1-2 minutes, then pour in the broth and simmer over low heat until it has almost completely evaporated.
- 5
Step 5
Wash the parsley, chop it finely, and add it to the onion. Mix, cover with a lid, and turn off the heat.
- 6
Step 6
Wash the liver, dry it, and remove the membranes. Cut into thin slices 1.5–2 centimeters wide.
- 7
Step 7
Coat in flour, season with salt and pepper, and fry in a mixture of butter and vegetable oil over high heat, stirring constantly, so that the liver sears quickly but does not have time to lose much juice.
- 8
Step 8
Pour the cognac into the pan, mix well, and turn off the heat. Arrange the prepared Venetian-style liver on plates and serve with stewed onions, boiled rice, or potatoes.